The Pizza Thread

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  • bbiggsbbiggs Posts: 2,053
    ^ That’s because there’s not enough sauce on those east coast pies. It’s dough and cheese so the cheese sticks like glue. With proper sauce that shit would be sliding down for sure! 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,547
    Looks great!
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  • Thirty Bills UnpaidThirty Bills Unpaid Posts: 14,880
    edited September 15
    mcgruff10 said:
    Just did an experiment...one . Two. Three minutes and No cheese fell off. 


    First, your little deltoid couldn't keep your arm outstretched that long... so... yah. On this fact alone, I'm not buying it.

    Second, as bigs stated, there isn't a lot of NY 'Ragu' sauce- so the cheese has fused with the dough giving it a rather viscous quality where the slide would be next to impossible.

    The water to the right of the picture seems to support bigs' notion: saliva and mastication would not be enough to ingest the paste. The water would be needed to assist with the processing of the pizza.  

    Third, this slice 'might' reflect the work of an amateur or an underhanded pro. Note the cheese on the left edge on the bottom third of the slice. This is clearly cheese from its neighbouring slice, yet it's now on this slice which seems to be in your possession? Whoever was left taking the next slice was short-changed.

    Now this could be an innocent and unfortunate mishap certain to occur given the viscous traits of the dried glue concoction (created by the lack of 'Ragu'), but the common sense side to me thinks this is the work of a seasoned pro... and a ruthless one at that. You left your kids with compromised slices.
    Post edited by Thirty Bills Unpaid on
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  • eddieceddiec Posts: 2,711
    Ragu on pizza? That's crazy talk.
  • BLACK35BLACK35 Hanover, Ontario Posts: 20,556
    mcgruff10 said:
    Just did an experiment...one . Two. Three minutes and No cheese fell off. 


    First, your little deltoid couldn't keep your arm outstretched that long... so... yah. On this fact alone, I'm not buying it.

    Second, as bigs stated, there isn't a lot of NY 'Ragu' sauce- so the cheese has fused with the dough giving it a rather viscous quality where the slide would be next to impossible.

    The water to the right of the picture seems to support bigs' notion: saliva and mastication would not be enough to ingest the paste. The water would be needed to assist with the processing of the pizza.  

    Third, this slice 'might' reflect the work of an amateur or an underhanded pro. Note the cheese on the left edge on the bottom third of the slice. This is clearly cheese from its neighbouring slice, yet it's now on this slice which seems to be in your possession? Whoever was left taking the next slice was short-changed.

    Now this could be an innocent and unfortunate mishap certain to occur given the viscous traits of the dried glue concoction (created by the lack of 'Ragu'), but the common sense side to me thinks this is the work of a seasoned pro... and a ruthless one at that. You left your kids with compromised slices.
    LOL!
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  • mcgruff10mcgruff10 New JerseyPosts: 15,709
    mcgruff10 said:
    Just did an experiment...one . Two. Three minutes and No cheese fell off. 


    First, your little deltoid couldn't keep your arm outstretched that long... so... yah. On this fact alone, I'm not buying it.

    Second, as bigs stated, there isn't a lot of NY 'Ragu' sauce- so the cheese has fused with the dough giving it a rather viscous quality where the slide would be next to impossible.

    The water to the right of the picture seems to support bigs' notion: saliva and mastication would not be enough to ingest the paste. The water would be needed to assist with the processing of the pizza.  

    Third, this slice 'might' reflect the work of an amateur or an underhanded pro. Note the cheese on the left edge on the bottom third of the slice. This is clearly cheese from its neighbouring slice, yet it's now on this slice which seems to be in your possession? Whoever was left taking the next slice was short-changed.

    Now this could be an innocent and unfortunate mishap certain to occur given the viscous traits of the dried glue concoction (created by the lack of 'Ragu'), but the common sense side to me thinks this is the work of a seasoned pro... and a ruthless one at that. You left your kids with compromised slices.
    lol.  classic.
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  • Cliffy6745Cliffy6745 Posts: 26,402
    edited September 16
    Mack’s...wildwood


    Post edited by Cliffy6745 on
  • HesCalledDyerHesCalledDyer MarylandPosts: 11,714
    Mack’s...wildwood
    I like how the veggie pizza is called "power."  How hipster of them. :lol:  All kidding aside, looks good. That slice with the charred crust has my name all over it.
  • mcgruff10mcgruff10 New JerseyPosts: 15,709
    Cliffy that is some good looking pizza. 
    I'll ride the wave where it takes me......
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,547
    Mack's is good

    Homemade tonight 
    I went all out and dragged it through the garden
    Shrooms
    Jalapenos
    Bell peppers
    Olives
    Onions
    Tomato
    Some banging scratch sauce
    Sharp Cheddar mixed in with parm and mozzarella.
    It was delicious but I am reminded why I put a small amount of ingredients usually

    Wife's white (with kale and spinach) - she actually splashed a bit of sauce on it.

    13 yr old pepperoni

    4 year old's olive

    Pepperoni one was most "standard" but they all were not bad.  Dough was a little thick.
    I froze 3/4 of mine and am going to enjoy putting a few pieces in the toaster oven when boozing late night down the road 
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  • HesCalledDyerHesCalledDyer MarylandPosts: 11,714
    4 year old’s got some skills! That’s a great looking pie! Just needs a little practice on the olive distribution but a damn fine effort all the way around. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,547
    4 year old’s got some skills! That’s a great looking pie! Just needs a little practice on the olive distribution but a damn fine effort all the way around. 
    He loves to cook with me and it at a stage where he wants to do everything, instead of just some 'kid tasks.'
    For pizza, he has been doing it all for a while (I do make his crust but he rolls it out, refuses to learn to use his hands, thus far) but when we are prepping and/or cooking on the stovetop it can be challenging.
    Hope he keeps up the interest.  It is fun and it is a good skill to practice so young.  The 13 year old used to love to do this but now he wants to do everything with me in another room.  ;)
    13 (almost 14) is not the ideal age.  :lol:

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  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,547
    Also...he eats so much during prep (olives, handfuls of cheese, raw dough) that he generally eats 1-2 small pieces of the pie, once finished.
    The love he receives is the love that is saved
  • PJ_SoulPJ_Soul Vancouver, BCPosts: 42,262
    edited September 17
    mcgruff10 said:
    mcgruff10 said:
    PJ_Soul said:
    My go-to pizza place does a mac n cheese pizza... I've never ordered it. It just sounds too heavy. They also put potatoes on a couple of their pizzas, which is also really weird to me.
    Haven't you ever had the perogy pizza at Boston Pizza? Really good.

    Me 'n Ed's does a perogy pizza that is pretty good too.

    * I'm referring to your potato comment.
    Whole perogies on a pizza?

    Nope.

    The pizza is essentially a perogy: The crust is the dough. Potatoes, cheese, green onions, and bacon are the toppings. Sour cream added. It's really good.
    So it isn’t a pizza. Pictures would help. 
    No, it's definitely a pizza. They look like this (or similar - this is just a random photo of one from google search). There are potato chunks in there, bacon, sauteed onions or green onions or both, topped with sour cream and maybe some chives. I just don't find heavy carbs (potatoes) on top of a pizza appealing. It's just too much IMHO. I know lots of people do like this pierogi pizza thing though, obviously, since it a regular menu item at pizza restaurants. Probably a Canadian thing - Canadians like pierogies a LOT.



    Post edited by PJ_Soul on
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  • H.ChinaskiH.Chinaski Brooklyn, NYPosts: 1,356

    Pizza night! Kale, shroom and red onions with fresh mozzarella and ricotta and topped with pistachio pesto and tomatoes .
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  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,547
    Interesting, looks good!
    The love he receives is the love that is saved
  • WobbieWobbie Posts: 23,893
    damn, F’me! time to open a family run pizza joint.....altho I’m not sure it could support your elitist lifestyle.

    it might, tho. franchises?
    If I had known then what I know now...

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  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,547
    Wobbie said:
    damn, F’me! time to open a family run pizza joint.....altho I’m not sure it could support your elitist lifestyle.

    it might, tho. franchises?
    Mmmm.  Perhaps if we get 10-20 of them running and paying back 8%?  I need to make it a steep buy in fee.
    You want to open one in Salt Lake?
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